The good stuff
Also known as eggplant or aubergines, these purple delights are actually fruits, but widely called a vegetable. A pigment called nasunin gives brinjals their deep colour; it’s also responsible for fighting free radicals, especially in brain cell membranes.
How to eat?
Slice into thin steaks, top with salt and leave for 30 minutes while excess moisture is drawn out. Dab with a paper towel to remove the moisture. Roast until golden brown and layer with other veggies to create a lasagna, or leave even longer to create crispy, healthy chips.